Raspberry Mousse Cake With Almond Sponge (Printer-friendly)
Light almond sponge layered with creamy raspberry mousse and topped with fresh berries
# What You’ll Need:
→ Almond Sponge
01 - 3.5 oz almond flour
02 - 1.75 oz all-purpose flour
03 - 3.5 oz granulated sugar
04 - 4 large eggs, separated
05 - 1 oz unsalted butter, melted and cooled
06 - 1/2 tsp vanilla extract
07 - Pinch of salt
→ Raspberry Mousse
08 - 10.5 oz fresh or frozen raspberries
09 - 3.5 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 5 sheets leaf gelatin (8-9 g) or 0.4 oz powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Assembly & Topping
13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish
# How-To Guide:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat the egg yolks with half the sugar (1.75 oz) until pale and thick. Add the melted butter and vanilla, mixing gently. In a separate bowl, whisk egg whites and salt to soft peaks; gradually add the remaining sugar and whip to stiff peaks.
03 - Gently fold the almond flour and all-purpose flour into the yolk mixture. Fold in one-third of the egg whites to loosen the batter, then gently fold in the rest until just combined.
04 - Pour the batter into the prepared pan. Bake for 18-20 minutes, or until golden and a toothpick comes out clean. Cool completely in the pan.
05 - If using leaf gelatin, soak in cold water for 5 minutes. Puree raspberries with sugar and lemon juice; strain to remove seeds. Heat 1/3 of the puree gently, add squeezed gelatin (or sprinkle powdered gelatin over and let it bloom for 5 minutes, then dissolve), stir until fully melted, then combine with remaining puree. Cool to room temperature.
06 - Whip the cold heavy cream to soft peaks. Gently fold the cooled raspberry mixture into the whipped cream until smooth and uniform.
07 - Spread the raspberry mousse evenly over the cooled almond sponge while still in the springform pan. Smooth the top. Chill for at least 4 hours, or until fully set.
08 - Carefully remove the cake from the pan. Top with fresh raspberries, dust lightly with powdered sugar, and garnish with mint leaves if desired.
# Expert Advice:
01 -
- The almond sponge adds a sophisticated nutty foundation that keeps the dessert grounded while the mousse feels weightless
- This cake strikes that rare perfect balance between impressive enough for company and simple enough to actually make on a Tuesday
02 -
- The sponge must be completely cooled before adding the mousse, otherwise the gelatin will start to melt and you will lose that pristine layered effect
- Let the raspberry puree reach room temperature before folding into the cream, or the temperature difference can cause the gelatin to set unevenly
03 -
- Room temperature eggs separate more easily and whip up better than cold ones, so take them out of the refrigerator 30 minutes before you begin
- A few drops of almond extract in the sponge intensifies the nutty flavor without being overpowering